Raw Vegan Chocolate & Raspberry Layered Cheesecake

As promised here is the recipe for this delicious and pretty easy raw vegan chocolate and Raspberry Layered Cheesecake. It was a huge hit with my family to celebrate my Dad's 60th and was made even more special with tons of melted Loving Earth chocolate on top. Any vegan or raw chocolate on top would do. 

I hope you make it and you enjoy it as much as we all did. I already want to make it again! 

Pecan Chocolate Crust:
1 cup of pecans
1 cup of dessicated coconut
3/4 cup of pitted dates
1/3 cup of raw cacao powder
1 tsp of water

Vanilla & Raspberry & Chocolate Layers:
2 cups of soaked cashews overnight in water drained and rinsed
1/3 cup of rice malt syrup
2 tsp of vanilla powder
1/3 cup of almond milk
1/3 cup of coconut oil
1/3 cup of cacao
1/2 cup of frozen raspberries
Toppings: melted vegan chocolate and fresh raspberries
1. Make the crust by blending all the ingredients in a food processor and press down in a cake tin with your hands;
2. Place the crust in the freezer while you blend the soak cashews with the rice malt syrup, vanilla, coconut oil and almond milk.
3. Pour half of the mixture on the crust and place frozen raspberries in the mixture.
4. Blend the leftover cashew mixture with some raw cacao and pour on top of the vanilla & raspberry layer.
5. Place the cake in the freezer overnight or for 3 hours;
6. Melt some chocolate on top and add fresh raspberries;
7. Take out of the freezer 30 minutes before serving or keep in the fridge. 


Raw Vegan Chocolate & Caramel Donuts

If looking for a yummy chocolate treat ahead of Easter why not make these vegan raw donuts? These are gluten free, refined sugar free and get the tick of approval from the husband and the twins! (They only got one bite each!) These are not super healthy and definitely a treat but I donut care!
See what I did here? haha so bad!

Raw chocolate & Caramel Donuts 🍩 
Makes 6 big donuts.


1 cup of almonds
1 cup of cashews 
1/2 cup of coconut 
1 cup of pitted dates
1/2 tsp of cinnamon
1/2 cup of cacao powder
1 tbsp of coconut oil
2 tbsp of water

1 cup of pitted dates
2 tbsp of tahini
1/2 tsp of vanilla
3 tbsp of water 
Pinch of salt

1. In a food processor mix all the donuts ingredients starting with the nuts and adding the other ingredients one by one.
2. Line a donut tin with a sheet of plastic wrap over the whole tin. 
3. Press the donut mixture into the tin and leave to set in the freezer for 30 minutes while you make the caramel.
4. For the caramel mix the dates tahini and water in a food processor until smooth. 
5. Remove the donuts from the pan carefully. It is a bit fragile so take your time and use a knife if need be to dislodge them.
6. Top each donut with caramel and buckinis or crushed nuts or cacao nibs.
7. Keep in the fridge for up to 1 week.


Vegan Pear & Chocolate Galette

Autumn is here and with it some different fruits. I really like pears in Autumn and got inspired on a rainy weekend to make a vegan galette with chocolate and Packam pears. This is one of the best flavour combination and my husband and the twins absolutely loved it. (I treated the twins to a small bite!)

This recipe is vegan and very easy with only 4 ingredients!! 

1 1/2 cup of wholemeal flour
1/2 cup of cold water
3 tbsp of coconut oil at room temperature
1/2 block of good quality dark chocolate. I used Lindt 85% chocolate.
2-3 medium ripe pears.


1. Pre-heat your oven at 200 Degrees Celsius;
2. In a bowl mix the flour, water and oil with your hands and roll the dough flat in between 2 sheets of baking paper;
3. Melt some dark chocolate on the stove or in the microwave for 30-45 seconds;
4. Pour the chocolate in the middle of your crust;
5. Thinly slice the pears and arrange in a circle over the chocolate;
6. Fold the edges of the crust to form a rustic round galette;
7. Cook in the oven for 15 minutes or until golden.


Roasted Eggplant & Quinoa Salad

I am making the most of the last warm summer days to make salads. I love salads but prefer when they are filling like this one with some whole-grains, nuts, dressing and lots of veggies. This salad is a little middle -Eastern inspired but feel free to add your spin on it. 

  • 2 cups of cooked quinoa
  • 1 eggplant 
  • 1/2 bunch of kale
  • 2-3 cooked beetroots
  • 1 cucumber
  • 1/2-1 red onion
  • 1/2 cup of almonds
  • 1/3 cup of tahini
  • juice of 1 lemon
  • salt and pepper

  1. Cook the quinoa and roast the eggplant diced in the oven for 20 minutes at 200 degrees Celsius;
  2. Leave the quinoa and eggplant to cool down;
  3. Cut the kale leaves and massage them with olive oil with your hands;
  4. Mix in a salad bowl, the quinoa, eggplants, kale, diced cucumber, diced red onion, diced beetroots and dress with almonds, tahini, lemon juice and salt and pepper. Add olive oil if you wish. 

Copyright © 2014 Claire Power. All rights reserved.